|
20
|
1.50
|
Proper cold holding temperatures |
No |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed gyro meat, tomatoes and chicken in the walk in cooler above 41F (all from the overnight) The cooler was left open for a period of time this afternoon due to a spill and employee had to clean up. The ambient air temperature of the unit was around 53F. Observed the tomatoes, lettuce and Cole slaw in the prep top cooler above 41F. Ambient air temperature for this unit was 52F. All TCS foods that were in the walk in unit overnight were voluntarily discarded. The walk in cooler is the facilities main source for refrigeration and the owner has decided to voluntarily close until the walk in cooler and prep top cooler are repaired.Please contact me at the number below once repaired. I will conduct a verification visit to ensure compliance and that the unit is maintaining 41F or less. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed just prepped sliced tomatoes, gyro meat, deli meats covered and stacked in the walk in cooler. Since the walk in cooler was not maintaining at 41F or below they were placed in the walk in freezer. Explained the importance of properly cooling foods in shallow uncovered containers to allow for air to flow freely through the TCS product and to rapidly cool to 41F or below. Utilize the walk in freezer to quickly cool product down then transfer into the walk in cooler. |